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Gail’s Chicken Cacciatore

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TRH Gail's Chicken Cacciatore

8 x Chicken portions (drumsticks and thighs, skin removed)
2 tbsp olive oil
1 large onion chopped
2 red peppers roughly chopped
3 cloves minced garlic
1/2 cup black olives chopped
3 tbsp tomato paste
2 x 410g tins of diced tomatoes
1/2 tsp dried red chilli flakes,
1 tsp dried sage if you can get fresh use 6 sprigs
1 tsp garlic and herb spice
4 sprigs of fresh Rosemary
1 cup dry white wine ( optional ) substitute 1 cup chicken stock if not using wine

In a large saucepan add olive oil, brown chicken for 5 minutes.
Add garlic, onion, red pepper, herbs and spices and saute further until onions are tender. Add tomato paste, chopped olives, wine/chicken stock cook a further 2 minutes.
Add tin tomatoes.
If the sauce is too thick add a little boiling water.
Simmer for 30 – 35 minutes on low heat. Serve with whole brown mushrooms in cream sauce**

**Whole Brown mushrooms in Cream Sauce
2 Punnets whole brown mushrooms wiped clean
3 tbsp garlic & parsley butter
3 sprays lemon juice (bottled)
Garlic Salt, black pepper, Aromat, garlic and herb seasoning according to taste, 2 tbsp chopped parsley
SautΓ© the mushrooms stir frying them in the butter, add spices, add lemon juice, parsley and sautΓ© in the pan for 6 minutes or until tender.
Add Β½ cup of fresh cream to pan and heat through.
Garnish with chopped parsley.

Adapted the recipe from Internet
Prepared, tried and tested by Gail Haselsteinerβ€Ž

October 30, 2016
Adapted, prepared, tried and testedΒ by Joyce Goninβ€Ž

After a tough Sunday at work, I adapted Gail Haselsteinerβ€Ž’s Chicken Cacciatore recipe to what I had at home.
Skinless, boneless chicken breasts were used
I substituted 2 large pinches of dried Provencal herbs for the herb spice and left out the chile flakes.
The wine I used was Groot Constantia Sauvignon Blanc for a taste of home.
I served it with Basmati rice and we enjoyed the meal very much. Thank you Gail.



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